Plate 'N' Playlist: Tailgatin'

Get Your Game On!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Are you ready for some football? You know the party is comin' to your Ci-tay!!!

Every year about this time, we gear up for an event that may be bigger than the game itself... The Tailgate.

There's no other place that you can have a "Party in the Parking Lot". Grilling, drinking, eating, dancing and cheering... ain't nothing better.

So get tricked out. Set up your tent, crank up the tunes, haul out the coolers, get out your horseshoes, Corn Holes and Beer Pong tables... It's time to get your game on!

The Pots Are On!

The Plate...

T's Buffalo Chicken Dip & Atomic Shrooms

Ok, we're firing it up for the tailgate, so you might want to grab your cocktail or beer before you continue. Here's a couple of great apps for the pre-game that you can make ahead.

First off you can get your Buffalo Wing fix without all the mess. Simple and easy, served with crackers or on celery sticks. Saves you a bunch on paper towels and man is it good. Thanks Ms. T.

Second, we fire it up a little more with Atomic Shrooms... you know you want one, but don't stop, cause that's when the heat comes. Another easy one that you can also make ahead. Hey, we're looking out for ya' man.

Ok, grab another cocktail...

What you need...

T's Buffalo Chicken Dip

8 oz cream cheese (1 tub)
8 oz blue cheese dressing (enough to cover the cream cheese)
4 or so cups of rotisserie chicken
8 oz sharp cheddar cheese, shredded
6-8 oz Frank's Red Hot Wing Sauce

Atomic Shrooms

7-8 oz Andouille sausage
Splash of whiskey, about 1/4 cup
18 large white mushrooms
1/3 cup olive oil
1/3 cup Serrano pepper, finely chopped (seeds in hot/seeds out not as hot)
1/2 cup Italian bread crumbs
1/3 cup Manchego cheese, grated

What you do...

For the Dip

Preheat your oven to 350 degrees.

Spread the cream cheese in the bottom of an oven safe dish.

Shred the chicken and cover the cream cheese completely.

Cover the chicken with the wing sauce.

Spread a layer of blue cheese dressing over the top.

Top it all of with the cheddar cheese.

Bake at 350 degrees for 20-30 minutes until the cheese is melted.

Serve with celery sticks, crackers or chips.

For the Shrooms

Preheat your oven to 400 degrees.
Cut the andouille into 1 inch chunks and put them in a food processor.
Pulse until finely chopped and set aside.
Remove the stems from the mushrooms. Mince about half of the stems in the food processor.
Brush the mushroom caps with olive oil and set on a baking sheet.

Pour olive oil into a large skillet over medium-high heat and add the andouille.
Cook about 3 minutes.
Add the minced mushrooms and Serrano peppers.
Cook for an additional 2 minutes.
Add splash of whiskey to deglaze the pan.
Now throw in the bread crumbs and mix all together in the pan.
Stir in the Manchego cheese.

Stuff the mushroom caps with the filling.
Bake until stuffing is lightly browned... about 20 minutes.

The Playlist...

Tailgatin'

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Y'all Ready?!!!

The Bar...